The Boss’s Chicken

“This was a very favorite Sunday night dish that Charlie would make and the children thought the name came from the fact that Charlie had prepared it. The wine used in the recipe should be dry and one you’d enjoy drinking while you cook,” says Anita Augello.

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On Jun 13, 2017

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Augello cautions you should be judicious in use of additional salt as salt pork is very salty. For the white wine, the family likes to use a Pinot Grigio or Trebbiano.

Ingredients

1/2 ounce dried Italian mushrooms (about 3/4 cup)

1/2 cup warm water

3/4 cup diced salt pork

1/4 cup olive oil

1/4 cup unsalted butter

1 1/2 cups diced onions

2 1/2 pounds skin-on, bone-in chicken parts, your choice, washed and dried

3 finely chopped garlic cloves

Pinch fresh rosemary

Salt and freshly ground black pepper

3/4 cup white wine

2 tablespoons tomato paste

2 cups canned chopped plum tomatoes

Pasta or gnocchi, for serving

1.

In a small bowl, soak the mushrooms in warm water. Let sit 30 minutes.
2.

In a large skillet, heat salt pork, olive oil and butter over medium-high heat. Saute pork 5 minutes.
3.

Add onions and cook until medium brown.
4.

Add chicken pieces, skin side down. Do not crowd skillet.
5.

If necessary, cook in batches. Cook until skin is browned, about 10 minutes.
6.

Add garlic and rosemary and pinch of salt and pepper. Simmer, stirring occasionally, 5 to 10 minutes.
7.

Add wine, cover skillet and cook 10 minutes.
8.

While mixture is simmering, drain mushrooms, reserving soaking water.
9.

Stir tomato paste into soaking water. Chop mushrooms.
10.

Add tomatoes, mushrooms and tomato paste mixture to chicken in skillet. Cook uncovered 30 minutes. Taste for seasoning. Serve with pasta or gnocchi. Serves: 8

Nutrition Facts

Per serving: 415 calories (percent of calories from fat, 77), 17 grams protein, 7 grams carbohydrates, 1 gram fiber, 35 grams fat (12 grams saturated), 77 milligrams cholesterol, 409 milligrams sodium.

— Adapted from a recipe in “Basta Pasta” by Anita Sandroni Augello (Morris Press Cookbooks, $25)

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